Slow Roasted Turkey Legs (Print Version)

Tender turkey legs slow-roasted with sage, garlic, and lemon for a richly flavored, cozy main dish.

# Recipe Ingredients:

→ Turkey

01 - 4 turkey legs (approximately 10.5 oz each), skin on

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter, melted
04 - 2 tablespoons fresh sage leaves, finely chopped (or 2 teaspoons dried sage)
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Vegetables & Aromatics

10 - 1 large onion, sliced
11 - 2 carrots, sliced
12 - 2 celery stalks, sliced
13 - 1 cup chicken or turkey broth

# Directions:

01 - Preheat oven to 300°F.
02 - Combine olive oil, melted butter, sage, garlic, lemon juice, lemon zest, salt, and pepper in a bowl to create the marinade.
03 - Pat turkey legs dry and rub marinade evenly over each leg.
04 - Spread sliced onion, carrots, and celery in a roasting pan; place turkey legs on top and pour broth around them, avoiding pouring over the legs.
05 - Cover pan tightly with foil and roast for 2 hours, basting once halfway through.
06 - Remove foil, increase oven to 400°F, and roast uncovered for 15 minutes until skin is golden and crisp.
07 - Let turkey legs rest for 5–10 minutes before serving; spoon pan juices and vegetables over each portion.

# Expert Advice:

01 -
  • The skin gets crackling and golden while the meat stays impossibly tender, no special technique required.
  • Your kitchen fills with the kind of sage-and-lemon aroma that makes people ask what you're cooking before they even walk in.
  • Everything happens in one pan with minimal cleanup, and you've got built-in pan sauce for serving.
02 -
  • Don't skip the resting period—those 5 to 10 minutes of rest let the juices redistribute, so you don't lose all that moisture to the plate.
  • If your broth includes salt, taste your pan juices before serving and adjust seasoning one last time, because everything concentrates as it roasts.
  • The foil must seal tightly, or steam escapes and your meat dries out—crimp it carefully around the pan edges.
03 -
  • Pat the turkey legs completely dry before marinating—damp skin won't brown well, so those paper towels are doing real work.
  • If you're nervous about the skin crisping properly, brush it lightly with any remaining pan juices during that final uncovered 15 minutes for extra gloss and protection.

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